Table Talk's illustrated cook book

Over one tablespoonful of good Ceylon, or any preferred brand of tea, pour three pints of boiling water, cover and steep for six minutes, then strain. Take the strained juice of three lemons and three oranges, finely shred a pineapple. Make a plain syrup with one pint each of granulated sugar and water, boil for five minutes and set aside. Mix the fruit, fruit juice and tea and add as much of the syrup as may be necessary to make pleasantly sweet. Keep cool, and when needed pour it into a punch bowl containing a large piece of ice. Add a quart of Apollinaris water and one cupful of sliced strawberries or other fruit of contrasting color. GRAPE FRUIT COCKTAIL. Into a glass nearly filled with shaved ice put four tablespoonfuls of fruit juice, one tablespoonful of sugar syrup, two tablespoonfuls of brandy and one tablespoonful of maraschino. Stir well for a moment, then strain off into a cocktail glass, adding a small piece of solid grape fruit pulp. AN AUTUMN PUNCH BOWL. CUT A BUCKET WITH TWO HANDLES FROM A ROUND PUMPKIN; SCRAPE OUT CLEAN AND LINE WITH SHAVED ICE, ON WHICH PLACE THE DISH HOLDING THE PUNCH, LEMONADE, GRAPE JUICE OR CIDER. DECORATE WITH ARTIFICIAL CHERRIES OR DRIED GRAINS AND WREATH WITH BUNCHES OF GRAPES. FRUIT PUNCH. Peel and grate a small pineapple, discarding the tough core. Measure and to each cupful add one cupful of boiling water and simmer for ten minutes. Add one-half of a cupful of freshly made hot tea and a syrup made by boiling together for ten minutes one pint of water and one pint of granulated sugar. Set aside until cold, then strain and add the strained juice of three oranges and three lemons, one cupful of grape juice and five pints of water. This gives a pale violet colored punch. SPANISH CUP. Boil together for ten minutes one quart of water and three cupfuls of granulated sugar, then set aside to chill. Add the strained juice of six lemons, two oranges and one pint of claret. Just before serving add a bottle of plain soda and serve with chopped ice in the glasses or place a large piece of ice in the punch bowl. PUNCH BOWLS WITH SERVICE PINEAPPLE PUNCH. Peel, eye and chop fine a ripe pineapple. Pour over it one pint of boiling water and let stand until cold, then strain, pressing to extract as much liquid as possible. Add one cupful of raspberry or cherry juice, the juice of two lemons PUNCH BOWL WITH CUP SERVICE. and a syrup made by boiling one pint of sugar with three cupfuls of water. Before serving, add a bottle of Apollinaris. MINT PUNCH. Chop fine a dozen large stalks of mint. Pound, add a half cupful of powdered sugar and the juice of two lemons and let stand for an hour, stirring occasionally. Strain, pressing hard. Add the strained juice of four more lemons, a syrup made by boiling and chilling a half cupful of sugar and a pint of water, the sliced yellow rind of two lemons and six freshly cut sprigs of mint. Stir well, add a quart of shaved ice and two bottles of ginger ale and serve. HOT PUNCH. Dissolve a pound of granulated sugar in three pints of hot water, boil for three minutes. Strain, add the juice of four oranges and one lemon, a tablespoonful each of the finely cut yellow rind of an orange and lemon and boil for one minute longer. Take from the fire, add one cupful of freshly made green tea and one cupful of rum. Strain and serve at once. RUSSIAN PUNCH. Put one pint of California claret, two-thirds of a cupful of sugar, one tablespoonful of whole cloves and one cupful of boiling water in a granite saucepan. Cover, heat quickly and simmer for five minutes. Strain and serve at once in tall glasses. BERRY PUNCH.